Homemade Mayo

September 11, 2017

I don’t always have mayo underhand, mainly because I don’t use too much of it. I know there is a multitude of varieties of pre-made one available in store but they are nowhere as satisfying as a homemade one. That applies to everything really, but I love being able not to rely on a store to make my food. I hate to think “ Oh no, I need to go to the Supermarket because I am missing X, Y and Z” or “Crap, I forgot to buy X” ( which happen 75% of the time anyways), and prefer being able to tweak a recipe or make my own missing ingredient.
Therefore when I had to make a salad last week, I instinctively looked up a way to make mayo without making a trip to the grocery.
I stumble on a few interesting pinterest possibility, but I finally went for the Pantry Basic: Homemade Mayonnaise by An Oregon Cottage blog. It is a pretty good recipe on it’s own ( like most of the recipes on that blog, check it out, it’s truly amazing) and already contains more than just the eggs, oil and salt that a basic mayo requires. For me, a mayonnaise needs to be good on its own, in a coleslaw for example, so I changed a few ingredients along the way.

Want to know how to make it? Easy, follow me.

First of, you need to know that this will take about 3 minutes altogether if you are equipped with a stick blender or a food processor, and a few more minute if you go old school and whisk it by hand. I guess a blender would work too if you want to avoid these extra minutes.

So, in an elongated contenant had the egg, mustard, salt, lemon juice, white wine vinegar and paprika. Blend together until homogenous.

While still stirring, you can had the olive oil little at a time, and waiting for incorporation before adding more. If the consistency is too thick for you, don’t worry and stir in some cold water. It will help get a nice white finish as well.


Tadamm!! You’ve got yourself some killer mayo ready to party! Yes, it was that easy, you now have around 2 cups of it and the world to conquer. Now if you taste it, you realize it’s the answer to your prayers, and you won’t even think of going back to a pre-made one.

Try this mayo in this Apple Brussel Sprouts Coleslaw for a bit of freshness.

Enjoy your day!



Print Recipe
Easy Homade Mayo
Better than any mayo. Enough said.
Prep Time 2 minutes
Cook Time 1 minute
Prep Time 2 minutes
Cook Time 1 minute
  1. In an elongated bowl, add the egg, vinegar, lemon juice, salt, mustard, garlic and the paprika. Blend.
  2. When homogeneous, add the oil a little at a time while blending. If the consistency is too thick, blend in 1 tablespoon of COLD water at a time until the right consistency is reached.
Recipe Notes

As of 07/11/2017 : I tried the mayo and left out half the oil, it turned out great! I adjust the consistency by adding a teaspoon of cold water at a time until I reached the texture I wanted. I also use Apple Cider Vinegar instead of the white wine vinegar, it added a nice touch without compromising the delicious result!

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

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